Where the Insiders Eat

Whether you’re sitting at a hushed sushi bar in Ginza as the chef slices up a slab of glistening chu-toro, twirling strands of spaghetti cacio e pepe at a candle-lit trattoria in Rome, or making a delicious mess of a fish taco on a Baja California beach, is there any more satisfying way to experience a new place than through its food? We asked our Rosewood Curators and other trusted insiders to share their finds. Consider this your guide to authentic culinary—and cultural—experiences.

RIVIERA MAYA

Why it’s great Located in a sandy-floored alley, with a huge brick oven and lights twinkling overhead, the restaurant “does incredible things with minimal equipment,” says Wu. Hernandez-Baquedano emphasized local techniques at his acclaimed Corazón de Tierra restaurant in Ensenada, and he applies that same philosophy to the unique ingredients of the Yucatán.

What to order Tender Valladolid suckling pig, red snapper with peanut sauce and nopales.

VANCOUVER

Why it’s great With a few small tables, outdoor picnic benches, and take-out counter, Rangoli is a fuss-free way to sample the cooking of chef Vikram Vij, whose flagship, Vij’s, is a Vancouver fine-dining mainstay. This winter, the restaurant moved next door, gaining 20 seats and a bigger bar.

What to order McLachlan recommends the savory chaat (wheat crisps with potatoes, sprouts, chutney and yogurt). Other standouts include the jackfruit-kale-cauliflower curry, the signature lamb curry, and sweet or salty yogurt lassi.

ABU DHABI

The place The recently opened Mussafah outpost of Falafel Sultan (Shabiya ME 10; +971 2 552 2400), a favorite in Old Dubai.

Why it’s great Don’t expect much atmosphere at this casual spot with a counter and a few tables half an hour outside the city center—though the outdoor seating is a plus. Focus on the expert preparation of the Middle East’s most famous food. “Falafel often gets a bad rap for being dense and dry,” says Ahmed. “But their freshly fried version is vibrant green and delicately moist.”

What to order “Their special stuffed falafel (falafel mahshi), smeared with spicy shatta paste and studded with sesame, is a worthy snack on its own,” says Ahmed. “Make it a meal by smashing the balls into soft khubz bread, smeared with all manner of dips and topped with smoky-sweet eggplant and cauliflower.”

SAN JOSE DEL CABO

The placeFlora Farms, a 10-acre organic farm with various restaurants serving dishes sourced directly from the fields.

Why it’s greatPerse recommends taking the ten-minute drive from San José for a romantic evening. There are several options for dining around the lush property—the intimate fine-dining Flora’s Table; a “field kitchen” with a wood-fired oven, and an outdoor bar with live entertainment.

What to order The Field Kitchen’s double-cut pork chops and pizzas, topped with just-picked herbs and house-smoked ham.

NEW YORK

The placeIl Buco, a cozy Italian restaurant nestled in a former antiques store on Bond Street, in NoHo.

Why it’s great “The romantic and rustic interior makes you feel like you’re in Tuscany,” says Garcia. House-made pasta and charcuterie complete the illusion—as does the 200-year-old wine cellar, rumored to have been a favorite haunt of Edgar Allen Poe.

What to order The menu changes with the seasons, but you can’t miss with the risotto (a wintry version contains melted leeks and goat cheese) or a plate of salumi with freshly baked bread.

Why it’s great The teahouse-inspired menu specializes in authentic dishes passed down from the 17th-century Qing dynasty, says Chao. “The dishes were originally created for emperors and empresses. Our royal ancestors truly knew how to eat!”What to order Braised pork belly with dried red dates, stir-fries, venison rolls and crispy fried shrimp.

What to order Ingredients are sourced locally and vary by the week. If they’re available, Jones snatches up the seasonal Dungeness crab and avocado and the beautiful winter persimmon salad. The steak frites is a can’t-miss menu staple.